Apple Pie Honey Wheat Scones

Jennifer Darden


My Apple Pie Honey Wheat Scones have the fruit and spices of apple pie along with the anticipated richness and sweetness from the honey and vanilla, and the unexpected tastes of fresh ginger and the dense wheat flour and dark brown sugar.

The food and alcohol pairing in this recipe is a touch of brandy in the scones and a cup of caramel apple coffee alongside.

pinch tips: How to Knead Dough




35 Min


15 Min


1 c
whole wheat flour
1 c
all purpose flour plus 1 rounded tablespoon
4 Tbsp
dark brown sugar
1/4 tsp
1/2 tsp
1 Tbsp
baking powder
1/4 tsp
1/2 tsp
fresh ginger, grated
4 Tbsp
cold unsalted butter, cut into cubes
3/4 c
heavy cream
egg slightly beaten
2 Tbsp
1 tsp
vanilla extract
1 tsp
1 1/2 c
apple, peeled and diced
1 Tbsp
of turbonado sugar

Directions Step-By-Step

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large mixing bowl whisk together first 7 ingredients. Add fresh ginger and butter.
Work everything together with your fingers until the mixture is in course crumbles. You want the butter to remain as cool as possible and still be in pieces. You can do this part with the food processor if you want, but I prefer to just mix by hand because you still have to transfer it all to a bowl, so it's less to clean up.
Add the cream, egg, honey, vanilla, and brandy. Knead the dough until it comes together.
Dump the apples in and press them into the dough until they are evenly distributed and you have a nice round ball of dough. As with any bread, handle it as little and as quickly as possible or the scones will be tough.
On a floured surface flatten the dough ball into a one inch thick disc. Use just enough flour to keep it from sticking to your hands as this will dry out the dough. Cut the disc into 8 equal sections.
Place scones on the baking sheet and sprinkle with Turbonado sugar. Bake for approximately 15 - 18 minutes or until they are golden brown.
Melt butter and drizzle over the top of a warm scone. Oh my...scrumptious :) Transfer the rest to a wire rack to cool. Store in a sealed container or Ziploc bag. They also freeze well for 3 to 4 months.